KEERAI KURMA / SPINACH KURMA

It was a long time that I wanted to try Keerai Kurma. We love kurma variety for Idly and my son just loves it. Instead making chutney and sambar, I always try to add more veggies and make sambar. Keerai kurma was my long term wish to make and post it. This time I did not want to postpone it and yes! I did it. It was awesome and delicious. Green leaves are very healthy and instead making kootu, poriyal we can try making this kurma. Try this scrumptious kurma and it goes well with idly, dosa and roti as well.

INGREDIENTS:

Keerai / Spinach - 2 cups chopped finely (I used palak and any keerai is fine)
Onion - 1 finely chopped
Tomato - 1 finely chopped
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - as needed

To grind:

Grated coconut - 1/2 cup
Fennel seeds - 1/2 tsp
Green chillies - 2
Garlic - 2 to 3 cloves

To temper:

Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - a generous pinch
Curry leaves - few

HOW TO MAKE:

Heat oil in a kadai splutter mustard seeds add cumin seeds, curry leaves and asafoetida. Add chopped onion and fry until it turn into transparent. Add chopped tomatoes and blend well. Let it get cook for 5 mins and once it forms a gravy kind off.

Add chopped spianch. Cook for 5 mins and the keerai does not get over cooked.

Add red chilli powder, turmeric and coriander powder. Mix well and add 1/4 cup of water. Allow to boil. Meanwhile in a mixie or blender add "to grind" ingredients and make a fine paste of it by adding little water.

Once the raw smell of red chilli, coriander and turmeric powder goes add grounded paste. Mix well and add needed salt. Cook for 5 mins in a medium flame. Add and adjust adding water for needing consistency.